Feb 6 Flank Steak with Chimichurri Sauce and Tomato Avocado Salad

I love this meal when I'm craving Mexican, but I'm not really ready to commit to heavy cheese, sour cream and tortillas...(because that's how I do Mexican.) I think a lot of people steer clear from red meats when they are trying to eat a balanced diet, but like everything, I think red meat in moderation is good for you. I also crave it during that time of the month (TBH, sorry if that's TMI) to boost my iron. So, I believe that red meat really isn't that bad for you unless you're eating a fatty porterhouse steak every night of your life.

Serving size: 2

Ingredients:

Steak and marinade

1 lb flank steak

1/2 lime (juiced)

1/2 cup Olive oil

Salt

Pepper

Chimichurri sauce

3/4 cup fresh parsley

1/2 cup cilantro

3 cloves garlic

2 teaspoons dried oregano

1/4 cup olive oil

Salt (to taste)

Pepper (to taste)

Lime juice (to taste)

Tomato avocado salad

3 Roma tomatoes, diced

1 avocado, cubed

1/2 red onion, chopped

1 tablespoon olive oil

Salt (to taste)

Pepper (to taste)

Instructions

Mix olive oil, lime juice, salt and pepper in a large bowl or pan to create the marinade. Coat the flank steak in the marinade and let it soak for at least 20 minutes.

2. While the steak marinates, combine all the Chimichurri sauce ingredients in a food processor. Blend the ingredients until a smooth sauce is formed. Put the sauce in a small bowl and set aside.

3. Prepare your vegetables for the tomato avocado salad.

4. Combine the tomato, avocado and onion in a bowl and top with olive oil, salt and pepper. Put on plates.

5. On medium high heat, sear the flank steak until cooked medium rare (3-4 minutes on each side.) The cooking time depends on the thickness of the steak.

6. Test to see if the steak is cooked with a meat thermometer (should be 145 degrees) or you can cut it with a fork.